Sear Snapper over medium heat (about 4 minutes on each side).
While fish is cooking, sauté shallots, butter beans, corn, fingerling potatoes, thyme and tomatoes.
Season to taste.
Add crabmeat.
Ladle 4 oz of sauce in bowl, place succotash in center of bowl.
Place seared grouper on top of succotash.
Garnish with fresh thyme.

Sweat shallots and thyme together until translucent.
Add white wine reduce until all liquid is absorbed.
Add mushroom stock and heavy cream reduce by half.
Whisk in truffle butter, lemon juice, salt and pepper.
Hold in warm place until ready to use.